View Pit Stop page for race #7946 by nibbletdaking — Ghost race
View profile for Nibblet (nibbletdaking)
| Official speed | 63.92 wpm (64.21 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2023 11:26:33pm UTC |
| Race Finish | May 2, 2023 11:27:37pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. kaminari_zero (77.83 wpm) 2. gris_ (77.73 wpm) |
| Accuracy | 96.0% |
| Points | 52.20 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |